Dessert Recipes

1
surprise
CUPCAKE CONES
1 box Betty Crocker
SuperMoist

yellow cake mix
Water, vegetable oil and eggs called for
on cake mix box
1 cup candy-coated chocolate
candies
18 at-bottom ice cream cones
3 containers (12 oz each) Betty
Crocker
Whipped strawberry
frosting
cup Betty Crocker
candy decors
ingredients
1 Heat oven to 350F (or 325F for dark or nonstick pans). Place
paper baking cup in each of 18 regular-size mufn cups; place
mini paper baking cup in each of 18 mini mufn cups. Make cake
mix as directed on box, using water, oil and eggs. Spoon evenly
into regular and mini mufn cups.
2 Bake mini cupcakes 11 to 13 minutes, regular cupcakes 17 to 22
minutes, or until toothpick inserted in center comes out clean.
Remove from pans to cooling racks. Cool completely, about 30
minutes.
3 If ice cream cone holder is unavailable, make a holder for the cones
by tightly covering the tops of 2 empty square or rectangular pans
(at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharp
knife, cut 18 stars in foil, 3 inches apart, by making slits about
1 inch long.
4 Place about 2 teaspoons candies in each ice cream cone. Remove
paper cups from cupcakes. For each cone, frost top of 1 regular
cupcake with frosting; turn upside down onto a cone. Frost bottom
(now the top) of cupcake. Place mini cupcake upside down on
frosted regular cupcake; frost side of regular cupcake and entire
mini cupcakes completely (its easiest to frost from the cone
toward the top). Sprinkle with candy decors. Push cone through
foil opening in cone holder; the foil will keep it upright.
2010 & / of General Mills
these top
25
desserts take the cake
OUR BEST
DESSERTS!
2
1 box Betty Crocker
SuperMoist
devils
food cake mix
Water, vegetable oil and eggs called for on cake
mix box
1 containers (12 oz each) Betty Crocker

Whipped uffy white frosting
cup miniature semisweet chocolate chips
ingredients
1 Heat oven to 350F (325F for dark or nonstick pans). Make
and bake cake mix as directed on box for 24 cupcakes, using
water, oil and eggs. Cool 10 minutes; remove from pan to
cooling racks. Cool completely, about 30 minutes.
2 Spoon frosting into corner of resealable heavy-duty food-storage
plastic bag. Cut about 1/4 inch off corner of bag. Gently push
cut corner of bag into center of cupcake. Squeeze about 2
teaspoons frosting into center of each cupcake for lling, being
careful not to split cupcake. Frost tops of cupcakes with
remaining frosting.
3 Sprinkle chocolate chips on top of each cupcake. Store
loosely covered.
dreamy
CREAM-FILLED CUPCAKES
banana
SPLIT CAKE
1 box Betty Crocker
SuperMoist

white cake mix
Water, vegetable oil and whole eggs
called for on cake mix box
1 cup mashed bananas (2 medium)
cup miniature semisweet
chocolate chips
1 container (1 lb) Betty Crocker

Rich & Creamy chocolate frosting
ingredients
1 Heat oven to 350F (325F for dark or nonstick pan). Grease
bottom only of 13x9-inch pan with shortening or cooking
spray. In large bowl, beat cake mix, water, oil, eggs and
mashed bananas on low speed 30 seconds; beat on medium
speed 2 minutes, scraping bowl occasionally. Stir in chocolate
chips. Pour into pan.
2 Bake 30 to 35 minutes or until toothpick inserted in center
comes out clean. Cool 15 minutes.
3 In small microwavable bowl, microwave frosting uncovered on
High 20 seconds; stir and add an additional 5 to 10 seconds,
if necessary. Stir thoroughly or until very soft and smooth;
spread evenly over cake. If desired, serve with banana slices,
whipped topping, Betty Crocker rainbow mix decorating
decors and a cherry. Store loosely covered.
3
1 box Betty Crocker
SuperMoist
white cake mix

Water, vegetable oil and egg whites called for on cake mix box
2 containers (1 lb each) Betty Crocker
Rich & Creamy

creamy white frosting
24-30 large marshmallows
Betty Crocker
colored sugar or candy sprinkles

White or colored birthday candles
ingredients
1 Heat oven to 350F (325F for dark or nonstick
pans). Place paper baking cup in each of 24
regular-size mufn cups. Make and bake cake mix
as directed on box for 24 cupcakes, using water, oil
and egg whites. Cool in pan 10 minutes; remove
from pan to cooling rack. Cool completely, about
30 minutes.
2 Frost cupcakes with frosting.
3 Cut marshmallow with dampened kitchen scissors
into slices; sprinkle with colored sugar. Arrange on
cupcakes in ower shape. Place candle in middle
of each ower.
happy birthday
premium
TRES LECHES CAKE
1 box Betty Crocker
SuperMoist
yellow cake mix

1 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Betty Crocker
Whipped uffy white frosting

1 Heat oven to 350F (325F for dark or nonstick pan).
Grease and our or spray bottom and sides of 13x9-
inch pan.
2 In large bowl, beat cake mix, water, oil, vanilla and eggs
with electric mixer on low speed 30 seconds, then on
medium speed 2 minutes, scraping bowl occasionally.
Pour into pan.
3 Bake 29 to 35 minutes or until edges are golden brown
and toothpick inserted in center comes out clean. Let
stand 5 minutes. Poke top of hot cake every 1/2 inch
with long-tined fork, wiping fork occasionally to reduce
sticking.
4 In large bowl, stir together sweetened condensed milk,
whole milk and whipping cream. Carefully pour evenly
over top of cake. Cover; refrigerate about 1 hour or until
mixture is absorbed into cake. Frost with frosting.
ingredients
MARSHMALLOW
CUPCAKES
4
CAKE
1 box Betty Crocker

SuperMoist
German
chocolate cake mix
1 cups water
cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon unsweetened
baking cocoa
ingredients
1 Heat oven to 350F (325F for dark or nonstick pans). Grease bottom and
sides of 13x9-inch pan or two 9-inch round cake pans and lightly our, or
spray with baking spray with our.
2 In large bowl, beat all cake ingredients with electric mixer
on low speed 30 seconds, scraping bowl occasionally.
Beat on medium speed 2 minutes, scraping bowl
occasionally. Pour into pan(s).
3 Bake as directed on box for 13x9-inch pan or 9-inch
rounds. Cool completely.
4 In chilled large bowl, mix cream cheese and milk until
smooth. Beat in whipping cream and powered sugar with
electric mixer on high speed, scraping bowl occasionally,
until soft peaks form. Frost top of 13x9-inch cake or ll
and frost cake layers. Store in refrigerator.
FROSTING
2 oz cream cheese,
softened
2 teaspoons milk
1 cups whipping cream
cup powdered sugar
1 box Betty Crocker
SuperMoist
chocolate fudge cake mix

cup butter or margarine, melted
2 eggs
2 tablespoons coffee-avored liqueur or strong coffee
4 cups vanilla ice cream
1 container (12 oz) Betty Crocker
Whipped chocolate frosting

2 tablespoons coffee-avored liqueur, if desired
ingredients
Grease bottom only of 13x9-inch pan with shortening or
cooking spray. In large bowl, beat cake mix, butter and
eggs until well blended. Spread batter in pan.
2 Bake 19 to 24 minutes or until center is set (top will appear
dry and cracked). Cool completely, about 1 hour.
3 Brush 2 tablespoons liqueur over cake. Let ice cream
stand about 15 minutes at room temperature to soften.
Spread ice cream over cake. Freeze 3 hours or until rm.
4 In medium bowl, mix frosting and 2 tablespoons liqueur;
spread over ice cream. Freeze at least 1 hour.
mud slide
ICE-CREAM CAKE
easy
RED VELVET CAKE
5
1 box Betty Crocker
SuperMoist
German chocolate
cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
ingredients
Bake cake as directed on box for 13x9-inch pan.
2 Poke top of warm cake every 1/2 inch with handle
of wooden spoon. Drizzle milk evenly over top
of cake; let stand until milk has been absorbed
into cake. Drizzle with caramel topping. Run knife
around sides of pan to loosen cake. Cover and
refrigerate about 2 hours or until chilled.
3 Spread whipped topping over top of cake. Sprinkle
with toffee chips. Store covered in refrigerator.
better-than
ALMOST-ANYTHING
CAKE
strawberry
YOGURT CAKE
1 box Betty Crocker
SuperMoist
white cake mix

cup water
1
/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait
Original 99% Fat Free

strawberry yogurt
Whipped vanilla frosting

1 quart (4 cups) strawberries
1 Heat oven to 350F (325F for dark or nonstick pans).
Generously grease and lightly our bottoms and sides
of two 8-inch or 9-inch round pans, or spray with baking
spray with our.
2 In large bowl, beat cake mix, water, oil, egg whites and
yogurt with electric mixer on low speed 30 seconds;
beat on medium speed 2 minutes (batter will be lumpy).
Pour into pans.
3 Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds
25 to 30 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes. Run knife around
sides of pans to loosen cakes; remove from pans to
cooling rack. Cool completely, about 1 hour.
4 Spread 1/3 cup frosting over 1 cake layer to within 1/4
inch of edge. Cut about 10 strawberries into 1/4-inch
slices; arrange on frosted layer. Top with second layer.
Frost side and top of cake with remaining frosting. Cut
remaining strawberries in half; arrange on top of cake.
Store loosely covered in refrigerator.
ingredients
6
1
/3 cup sweetened condensed milk
(not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker
SuperMoist

cup vegetable oil
1 cup applesauce
2 eggs
cup chopped pecans
ingredients
1 Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of
13x9-inch pan with shortening; lightly our.
2 In small microwavable bowl, microwave milk and 1/2 cup of the chocolate
chips uncovered on Medium (50%) about 1 minute or until chocolate is
softened; stir until smooth and set aside.
3 In large bowl, beat cake mix and oil with electric mixer on low speed 30
seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and
eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter
will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl
occasionally. Spread batter in pan.
4 Drop melted chocolate mixture by teaspoonfuls over batter, dropping more
around edge than in center. Stir remaining 1/2 cup chocolate chips and the
pecans into reserved cake mixture; sprinkle over batter.
5 Bake 38 to 43 minutes or until center is set. Run knife around side of pan
to loosen cake. Cool completely, about 2 hours. Store covered at room
temperature.
triple-fudge
CAKE
lemonade
PARTY CAKE
1 box Betty Crocker
SuperMoist
lemon or
yellow cake mix
mix box
1 can (6 oz) frozen lemonade concentrate,
thawed
cup powdered sugar
Whipped uffy
white or uffy lemon frosting
Yellow colored sugar, if desired
ingredients
1 Heat oven to 350F (325F for dark or nonstick pan). Make
cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2 Mix lemonade concentrate and powdered sugar. Pierce top
of warm cake every 1/2 inch with long-tined fork, wiping
fork occasionally to reduce sticking. Drizzle lemonade mixture
evenly over top of cake. Run knife around sides of pan to
loosen cake. Cover and refrigerate about 2 hours or until
chilled.
3 Spread frosting over top of cake. Sprinkle with sugar. Store
covered in refrigerator.
7
cup whipping cream
1 cup semisweet chocolate
chips
1 box Betty Crocker

SuperMoist
devils food
cake mix
1 cup water
1
ingredients
1 In 1-quart saucepan, heat whipping cream over medium-
high heat until hot but not boiling. Stir in chocolate chips
until melted and mixture is smooth. Refrigerate about 1
hour, stirring occasionally, until thick.
Grease and our or spray with baking spray with our 18
large (2 3/4x1 1/4-inch) mufn cups. In large bowl, beat
cake mix, water, oil and eggs with electric mixer on low
speed 30 seconds, then on medium speed 2 minutes,
scraping bowl constantly. Place 1/4 cup batter in each
mufn cup. Spoon 1 tablespoon cold chocolate mixture
on top of batter in center of each cup.
3 Bake 18 to 22 minutes or until top springs back when
lightly touched. Cool 1 minute. Carefully remove from
pan; place on parchment paper. Cool 10 minutes. Frost
with chocolate frosting. Just before serving, dust with
powdered sugar. Garnish with strawberry slices. Serve
warm.
molten
CHOCOLATE
CUPCAKES
red velvet torte
WITH WHITE
TRUFFLE FROSTING
CAKE
1 box Betty Crocker
SuperMoist

German chocolate cake mix
1 cup water
cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon baking cocoa
Grease or spray bottoms only of two 8-inch round cake
pans. In large bowl, beat cake ingredients with electric
mixer on low speed 30 seconds; beat on medium speed
2 minutes. Pour into pans.
2 Bake and cool as directed on box for 8-inch rounds. Slice
each cake layer in half horizontally to make a total of 4
layers.
3 In medium microwavable bowl, microwave baking chips
uncovered on Medium (50%) 4 to 5 minutes, stirring
halfway through microwave time. Stir until smooth; cool
5 minutes. Stir in frosting until well blended. Place 1 cake
layer, cut side up, on serving plate; spread with 1 cup of
the frosting. Repeat with second and third cake layers.
Top with remaining cake layer, cut side down; frost with
remaining frosting.
ingredients
FROSTING
1 cups white vanilla
baking chips
2 cups Betty Crocker

Rich & Creamy vanilla
frosting (from two
1-lb containers)
3 eggs

Rich & Creamy chocolate
frosting
Powdered sugar
Sliced strawberries
8
1 box Betty Crocker
SuperMoist
cake
mix (any avor)
Water, vegetable oil and eggs called for on
cake mix box
1 container (12 oz) Betty Crocker

Whipped uffy white frosting or (1 lb)
Betty Crocker
Rich & Creamy vanilla

frosting
Yellow and red food colors
Blue and green neon food colors
3 packages (2.17 oz each) tropical avor
candy-coated fruit-avored chewy
candies or 1 bag (8 oz) candy-coated
chocolate candies
ingredients
1 Heat oven to 350F (325F for dark or nonstick pans). Grease and our
bottom and side of 9-inch round cake pan, or spray with baking spray
with our. Place paper baking cup in each of 12 regular-size mufn
cups.
2 Make cake mix as directed on box, using water, oil and eggs. Spread
half of batter in round pan; spoon remaining batter into mufn cups.
Bake as directed on box. Cool completely, about 1 hour.
3 In small bowl, place 1 tablespoon frosting; stir in 2 drops yellow food
color. In another small bowl, place 1/4 cup frosting, 3 drops yellow food
color and 1 drop red food color; stir to make orange frosting. In third
small bowl, place 1/2 cup frosting; stir in 7 drops blue neon food color. To
remaining frosting in container, stir in 7 drops green neon food color.
4 On serving plate, place cake layer with rounded side down. Frost top
and side with green frosting. Frost 7 cupcakes with blue frosting, 4
cupcakes with orange frosting and 1 cupcake with yellow frosting.
Place 1 blue cupcake on center of green frosted cake. Place remaining
blue cupcakes, sides touching, in circle around center cupcake. Place
2 rows of 2 orange cupcakes on top center of blue cupcakes. Place
yellow cupcake on top center. Press candies into frosting to decorate.
Store loosely covered at room temperature.
lets party
CAKE
CAKE
1 package Betty Crocker
SuperMoist

butter recipe chocolate cake mix
cup chocolate milk
1
/3 cup butter or margarine, melted
3 eggs
1 container (16 ounces) sour cream
1 package (4-serving size) chocolate fudge
instant pudding and pie lling mix
1 bag (12 ounces) semisweet chocolate
chips (2 cups)
ingredients
1 Heat oven to 350. Generously grease 12-cup bundt
cake pan with shortening; lightly our.
2 Mix cake mix, chocolate milk, butter, eggs, sour cream
and pudding mix (dry) in large bowl with spoon until
well blended (batter will be very thick). Stir in chocolate
chips. Spoon into pan.
3 Bake 55 to 65 minutes or until top springs back when
touched lightly in center. Cool in pan 10 minutes. Turn
pan upside down onto wire rack or heatproof serving
plate; remove pan. Cool completely, about 2 hours.
Drizzle Rich Chocolate Glaze over cake. Store loosely
covered at room temperature.
GLAZE
cup semisweet
chocolate chips
3 tablespoons butter
or margarine
3 tablespoons light
corn syrup
1 teaspoons water
chocolate lovers
DREAM CAKE
9
1 cup chopped pecans
1 bag (6 ounces) semisweet
chocolate chips (1 cup)
Ice cream or Whipped cream,
if desired
Caramel and chocolate
topping, if desired
Chopped pecans, if desired
ingredients
Grease or spray bottom of 13x9-inch pan.
2 In large bowl, beat cake mix, water, oil and eggs with
electric mixer on low speed 30 seconds, then on medium
speed 2 minutes, scraping bowl occasionally. Pour half of
the batter into pan. Bake 22 minutes (25 minutes for dark
or nonstick pan). Refrigerate remaining batter.
3 Meanwhile, in 1-quart saucepan, heat caramels and
evaporated milk over medium heat, stirring frequently,
until caramels are melted. Stir in pecans. Pour caramel
mixture over warm cake in pan. Sprinkle with chocolate
chips. Spread with remaining batter. Bake 25 minutes (29
minutes for dark or nonstick pan) or until cake springs
back when lightly touched. Run knife around sides of pan
to loosen cake. Cool at least 30 minutes. Serve with ice
cream, drizzle with topping and sprinkle with pecans.
Store loosely covered at room temperature.
chocolate
ultimate
CARROT CAKE
Grease two 8- or 9-inch round cake pans or 13x9-inch
pan and lightly our, or spray with baking spray with
our. In large bowl, beat cake mix, orange juice, oil,
pineapple, orange peel, vanilla and eggs on low speed
30 seconds. Beat on medium speed 2 minutes. Stir in
nuts, coconut and raisins. Pour into pans.
2 Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch
pan 37 to 43 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes. Run knife around
side of pans to loosen cakes; remove rounds from pans
to cooling racks. Cool completely, about 1 hour.
3 Stir orange peel into frosting. Place 1 cake layer, rounded
side down, on serving plate. Spread with about 1/3 cup
frosting. Place other layer, rounded side up, on top.
Frost side and top of cake with remaining frosting or
frost top of 13x9-inch cake. Store in refrigerator.
ingredients
TURTLE CAKE
CAKE
1 box Betty Crocker
SuperMoist

carrot cake mix
cup orange juice or water
cup vegetable oil
1 can (8 oz) crushed pineapple in
juice, undrained
1 teaspoon orange peel
1 teaspoon vanilla
4 eggs
cup chopped nuts
cup coconut
cup chopped raisins
FROSTING
1 to 2 teaspoons orange
peel, if desired
1 container (1 lb)
Betty Crocker
Rich
& Creamy cream
cheese frosting
1 box Betty Crocker

SuperMoist
devils food
cake mix
1
1
/3 cups water
cup vegetable oil
3 eggs
1 bag (14 oz) caramels
cup evaporated milk
10
1 box Betty Crocker

SuperMoist
cake mix
(any avor)
Water, vegetable oil and eggs
Thin sparkler candles, 6
1/2x1/8 inch
ingredients

Rich & Creamy or Whipped
frosting (any avor)
Flat mint or rainbow
candy-coating wafers
Pencils
CUPCAKES
1 box Betty Crocker

SuperMoist
lemon cake
mix
1 box (4-serving size) lime-
avored gelatin
cup water
1
/3 cup Key lime juice
1
3 eggs
2 or 3 drops green food color,
if desired
ingredients
1 Heat oven to 350F. Place paper baking cup in each of 24 regular-size
mufn cups. In large bowl, beat cake mix and gelatin with electric mixer
on low speed 30 seconds. Add remaining cupcake ingredients. Beat
with electric mixer on low speed 30 seconds; beat on medium speed 2
minutes, scraping bowl as necessary. Divide batter evenly among mufn
cups, lling each about 2/3 full.
comes out clean. Cool in pan 10 minutes. Remove from pan
to cooling rack. With toothpick or wooden skewer, pierce tops
of cupcakes in several places.
3
In small bowl, mix 1 cup powdered sugar and enough of the 2
to 2 1/2 tablespoons lime juice until glaze is smooth and thin
enough to drizzle. Drizzle and spread glaze over cupcakes.
Cool completely, about 30 minutes.
4 In large bowl, beat cream cheese and butter on medium
speed until light and uffy. On low speed, beat in vanilla and
3 1/2 cups powdered sugar until mixed; beat on medium
speed until uffy. Frost cupcakes, mounding and swirling
frosting in center. Garnish with lime peel. Store covered in
refrigerator.
GLAZE
1 cup powdered sugar
2 to 2 tablespoons Key lime
juice
FROSTING
1 package (8 oz) cream
cheese, softened
cup butter or margarine,
softened
1 teaspoon vanilla
3 cups powdered sugar
Grated lime peel, if desired
Make and cool cake as directed on box for two 8-inch
or 9-inch round pans.
2 While cake is cooling, place candles in warm water
until soft and pliable; wrap each candle around pencil.
Cool candles about 15 seconds; remove pencils.
3 Place 1 cake layer, rounded side down, on serving
plate. Spread with about 1/3 cup frosting. Place other
layer, rounded side up, on top. Frost side and top of
cake with remaining frosting. Arrange candles and
wafers on cake.
spiral
CANDLE CAKE
key lime
CUPCAKES
11
1 cups crushed pretzels
cup butter or margarine,
melted
2 tablespoons sugar
1 box Betty Crocker

SuperMoist
white
cake mix
1 cup nonalcoholic
margarita mix
1
2 teaspoons grated
lime peel
ingredients
1 Heat oven to 350 F (325 F for dark or nonstick pans). Place
paper baking cup in each of 24 regular-size mufn cups.
2 In small bowl, combine 1 1/2 cups pretzels, butter, and
sugar until blended. Spoon about 1/2 teaspoon pretzel
mixture in each mufn cup.
3 In large bowl, beat cake mix, margarita mix, oil, 2 teaspoons
lime peel, and eggs with electric mixer on low speed 30
seconds. Beat on medium speed 2 minutes, scraping
bowl, occasionally. Divide batter evenly among mufn
cups (2/3 full).
4 Bake 18 to 23 minutes until toothpick inserted in center
comes out clean. Cool 10 minutes; remove from pan to
cooling rack. Cool completely.
5 In medium bowl, fold whipped topping, lime yogurt and
2 teaspoons lime peel until blended; frost cupcakes.
Sprinkle with crushed pretzels.
margarita
CUPCAKES
chocolate
GANACHE CAKE
1 box Betty Crocker
SuperMoist
chocolate
fudge cake mix
mix box
Rich & Creamy

chocolate frosting
1
/3 cup whipping cream
cup semisweet chocolate chips
2 bars (1.4 oz each) chocolate-covered toffee
candy, very coarsely chopped
pans). Make and cool cake as directed on box for
two 8-inch or 9-inch round pans.
2 Place 1 cake layer, rounded side down, on serving
plate. Spread with about 1/3 cup frosting. Top with
second layer, rounded side up. Frost side and top
of cake with remaining frosting.
3 In 1-quart saucepan, heat whipping cream over
medium heat until hot (do not boil); remove from
heat. Stir in chocolate chips until melted and smooth.
Let stand 5 minutes. Carefully pour chocolate mixture
onto top center of cake; spread to edge, allowing
some to drizzle down side. Garnish top of cake
with toffee candy. Refrigerate about 1 hour or until
chocolate is set. Store covered in refrigerator.
ingredients
4 egg whites
2 containers (6 oz each)
Yoplait
Light Fat Free

key lime yogurt
1 cups frozen whipped
topping thawed
2 teaspoons grated lime
peel
1
/3 cup coarsely crushed
pretzels
12
1 box Betty Crocker
SuperMoist

Water, vegetable oil and eggs called for
on cake mix box
1 box (4-serving size) milk chocolate
instant pudding and pie lling mix
2 cups cold milk
ingredients
2 Make and cool cake as directed on box for 13x9-inch
pan.
3 Poke cake every 1/2 inch with handle of wooden spoon.
In medium bowl, beat pudding mix and milk with wire
whisk about 2 minutes. Pour pudding evenly over cake.
Run knife around sides of pan to loosen cake. Refrigerate
about 2 hours or until chilled. Store loosely covered in
refrigerator.
chocolate pudding
POKE CAKE
lemon crme
CUPCAKES
ingredients
Make and bake cake mix as directed on box for 24
cupcakes, using water, oil and eggs. Cool in pans 10
minutes; remove from pans to cooling racks. Cool
completely, about 30 minutes.
2 By slowly spinning end of round handle of wooden
spoon back and forth, make deep, 3/4-inch-wide
indentation in center of top of each cupcake, not quite
to bottom (wiggle end of spoon in cupcake to make
opening large enough).
3 In small bowl, mix lling ingredients. Spoon into small
resealable food-storage plastic bag; seal bag. Cut
3/8-inch tip off one bottom corner of bag. Insert tip of
bag into opening in each cupcake; squeeze bag to ll
opening.
1 In medium bowl, stir together 1 container butter cream
frosting, the lemon peel and lemon juice. Frost cupcakes.
Sprinkle with stars.
CUPCAKES
1 box Betty Crocker

SuperMoist
yellow or
lemon cake mix
Water, vegetable oil and eggs
FILLING
cup Betty Crocker

Whipped vanilla frosting
(from 12-oz container)
cup marshmallow creme
FROSTING
1 container (12 oz) Betty
Crocker
Whipped butter
cream frosting
2 teaspoons grated lemon
peel
4 teaspoons fresh lemon juice
cup Betty Crocker
star
decors
13
1 box Betty Crocker
SuperMoist
white
cake mix
Water, vegetable oil and egg whites called for
on cake mix box
1 box (4-serving size) raspberry-avored
gelatin
1 cup boiling water
cup cold water
1 container (8 oz) frozen whipped topping,
thawed (3 cups)
Fresh raspberries, if desired
ingredients
pan).
2 Make and cool cake as directed on box for
13x9-inch pan.
3 Pierce cooled cake all over with fork. In small
bowl, stir gelatin and boiling water until smooth;
stir in cold water. Pour over cake. Run knife
around sides of pan to loosen cake. Refrigerate
2 hours. Frost with whipped topping; garnish
with raspberries. Store covered in refrigerator.
raspberry
POKE CAKE
pink
CHAMPAGNE
CUPCAKES
CUPCAKES
1 box Betty Crocker
SuperMoist

white cake mix
1 cups champagne
1
3 egg whites
4 to 5 drops red food coloring
FROSTING
cup butter or margarine, softened
4 cups powdered sugar
Place paper baking cup in each of 24 regular-size mufn
cups.
2 In large bowl, combine dry cake mix and champagne.
Add oil, eggs and food color. Beat with electric mixer
on medium speed for 2 minutes. Divide batter evenly
among mufn cups.
comes out clean. Cool 10 minutes; remove from pan to
cooling rack. Cool completely, about 30 minutes.
4 In medium bowl, beat frosting ingredients with electric
mixer on medium speed until smooth. Frost cupcakes.
Sprinkle with pink sugar and pearls.
ingredients
cup champagne
1 teaspoon vanilla
4 to 5 drops red food
coloring
GARNISH
Pink decorator sugar
crystals
Edible pink pearls

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Dessert Recipes

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1

white cake mix

Rich & Creamy

colored sugar or candy sprinkles

yellow cake mix

Whipped uffy white frosting

chocolate fudge cake mix

Whipped chocolate frosting

white cake mix

Original 99% Fat Free

Whipped vanilla frosting

Rich & Creamy vanilla

Rich & Creamy

Light Fat Free

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